Cheshire Rarebit Breakfast Muffins

This hearty rarebit muffins recipe has been created especially
for Creamline by The Cheshire Cookery School.
We love this gourmet take on breakfast on the run – and the muffins are
packed with energy-giving protein.

Method:

Ingredients

115g self-raising flour

25g plain flour

½ tsp baking powder

¼ level tsp bicarbonate of soda

Pinch salt

¼ level tsp mustard powder

50g strong cheese, half grated, half cubed

6 tablespoons vegetable oil

75g Greek yogurt

60 ml milk

1/2 egg

½ tbsp Worcestershire sauce

Method

Heat oven to 200C/fan 180C/gas 6.

Place muffin cases into muffin tins.

In a large bowl mix all the ‘dry’ ingredients together
(self-raising and plain flour, baking powder, bicarbonate of soda, salt and
mustard powder).

In a separate bowl, stir together the cheese, oil, yogurt,
milk, egg and Worcestershire sauce, creating a ‘wet’ mixture.

Next fold the ‘wet’ mixture into the ‘dry’ mixture with a
metal spoon until well combined.

Divide between the muffin cases in the muffin tin.

Place in the oven for 20-25 mins until golden.

Remove and cool slightly on a rack.

This is a great ‘breakfast on the go’ recipe
which goes down well with children and adults alike!